Formal Hall Menus Michaelmas Term Week 4

Halloween Formal Hall is on Saturday 30th October

Vegetarian Feast Night Formal Hall

Monday 25th October

Amuse Bouche

Mini Aubergine Spring Rolls

Soy sauce

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Haloumi Tandoori

With carrot pachadi

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Soddon Socca a la Terre à Terre

Chickpea pancakes with Warm Caponata

Marmara tapenade and orange, thyme and saffron dressing

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Praline Coated Milk and Honey Ice Cream

With strawberry soup

Feast Night Formal Hall

Tuesday 26th October

Smoked Mackerel and Trout Terrine

With saffron potatoes and aioli

(V) Celery and Apple Salad

With Stilton dressing and toasted walnuts

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Elderflower Sorbet

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Haunch of Venison Sous Vide

Caramelised red cabbage, pea puree, Anna potato and game jus

(V) Tomato, Spinach and Basil Sformatino

Caramelised red cabbage, pea puree, Anna potato

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Warm Vanilla Rice Pudding

Raspberry-thyme jam, and pecan ice cream

Feast Night Formal Hall

Wednesday 27th October

Wild Mushroom Ravioli

With a white wine, Parmesan and spinach cream sauce

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Honey Roasted Confit of Duck

Moroccan couscous, wilted greens and pomegranate jus

(V) Ratatouille Baked Tomato

Cashew kibbeh crust, Moroccan couscous, wilted greens

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Cinnamon-Spiced Doughnuts with Cinnamon Milk Puree

Vanilla Bean Ice Cream

Formal Hall

Thursday 28th October

Watercress and Potato Soup Crème fraiche and chives

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Grilled Free-Range Chicken Niçoise Rösti potato, candied aubergine, baby onions, courgettes, tomatoes and olives

(V) Aubergine and Mozzarella Croquettes Niçoise vegetables

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Crab Apple and Walnut Crumble

Crumble ice cream

Formal Hall

Friday 29th October

Grilled Sea Bass

Basil sauce, watercress and radish salad

(V) Aubergine and Mozzarella Croquette

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Braised Beef Steak sous vide

Dauphinoise potato, wilted greens, baby carrots and caramelised shallot jus

(V) Celeriac, Camembert and Prune tart

Warm lentil vinaigrette, Dauphinoise potato, wilted greens, baby carrots

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Warm Chestnut Cake

With chocolate sorbet

Halloween Formal Hall

Saturday 30th October

Heirloom Tomato Tart

Niçoise olive tapenade, mixed leaves and basil vinaigrette

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Pork Steak sous vide with Garlic and Rosemary

Celeriac puree, rösti potato and mint jus

(V) Smoked Tofu Wrapped in Cabbage

With ratatouille-tomato and basil salsa

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Chocolate Delice with Salted Caramel

Malted barley ice cream

Formal Hall

Sunday 31st October

Red Mullet Soup

With tapenade

(V) Leek and Potato Soup

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Garlic and Rosemary Marinated Rump of Lamb Sous vide

Baby carrots, crushed peas and broad beans, crushed new potatoes and mint jus

(V) Goats Cheese and Polenta Tart

Caramelised onions, Baby carrots, crushed peas and broad beans, crushed new potatoes

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Treacle Sponge Pudding

Custard ice cream and treacle syrup